What do you make with those huge zucchini from the garden? Thai curry zucchini soup is a breeze in the Instant Pot and so very tasty! You can make it in the slow cooker too. Best of all you only need 5 ingredients to make this rich and flavorful low carb soup (5.9g net carbs).
You might also like this easy lentil & sausage soup in the Instant Pot.
It’s prime zucchini time here in Pennsylvania and every morning my husband picks a few and asks me if I want them or should he take them to work. Well I feel guilty not using them so I usually keep a few.
I love zucchini and I have so many zucchini recipes here on my blog but yesterday I was in the mood to make a soup in the Instant Pot so I came up with this super easy Thai Curry Zucchini Soup. It was so tasty and easy that I will definitely make this again soon. I used 1 huge zucchini and got 10 cups of soup from this batch. I froze two servings but I will be making more and freezing it for the winter. It really is tasty!
Other Zucchini Recipes To Try
As I mentioned I have a lot of zucchini recipes on this site. Here are 3 of my favorites for you to try. You can make some tasty chips in the oven like my Za’atar Zucchini chips (which are really low carb and low calorie). I have some zucchini lasagna cups that you make in a muffin tin and a really tasty and easy zucchini waffle.
Actually I have 21 summer zucchini recipes you can check out if you are interested.
Zucchini Soup Recipe
So below you can see the 5 ingredients I used. I had 10 cups of zucchini, some curry paste, chicken bone broth, coconut milk and brown sugar. You can use coconut sugar too if you prefer and of course you can use different brands of products. These are my favorites but use what you have.
All you need to do is throw it in the Instant Pot, mix and pressure cook for 10 minutes. Then puree it in a blender or use a blender stick. I used my Vitamix which really gets it smooth and creamy. I imagine most blenders do these days but I do love my Vitamix for this reason!
Thai Curry Zucchini Soup In The Slow Cooker
To make this soup in the slow cooker, just add all the ingredients and cook on high or low until the zucchini is fork tender. Then add to a high speed blender and puree. You can even make this on the stove and just cook until the zucchini is very tender.
That’s all there is to it and as I said this made 10 cups of soup. You can garnish with some cilantro or basil. I also added a few toasted pumpkin seeds for crunch. So next time you come across a huge club-like zucchini from your garden, please try this recipe, you will love it. Enjoy! The nutrition of one serving is:
117 cals / 7.7g fat / 8.1g carbs / 2.2g fiber / 5.1g protein = 5.9g carbs
(Note I used the products above and Splenda Brown Blend for the brown sugar)
Thai Curry Zucchini Soup (Instant Pot)
- 10 cups zucchini, chopped
- 1 tablespoon Thai red curry paste
- 1 tablespoon brown sugar (use sweetener for low carb)
- 13.5 oz coconut milk (1 can)
- 2 cups chicken bone broth or stock (I used 1 box Kettle & Fire)
Add all of the ingredients to your Instant Pot and then secure the lid.
Turn the venting nozzle to the back to create pressure.
Set the manual button for 10 minutes.
When done, quick release the pressure by turning the nozzle to the front.
Once the steam has stopped, open and then pour the soup into your blender in batches.
Puree until the soup is smooth and creamy.
To make this in a slow cooker, just add all the ingredients and mix. Cook on high for 4 hours or low for 8 hours and then puree in your blender at the end.
Notes: You can use either a blender or a stick blender to puree the soup at the end. You can also make this on the stove. Just cook until the zucchini is very tender and then blend at the end.
This was a great base recipe. I don’t know if it’s the broth I used, but it desperately needed salt and pepper. I also added minced cloves of garlic. I topped it with some cheese and bacon for the kiddos (3 and 6) and they loved it.
Hi Leah, I always feel the Thai curry paste has a lot of flavor but you can absolutely change it up! Thanks for sharing your tips and I’m glad you liked it.
What a great way to use up a huge zucchini that’s been taking up too much space on my counter! I also added some kale which I pureed into the soup, as well as a fair amount of salt, which really bumped up the flavor. I’ll definitely be making it again!
HI Michelle, so glad you liked it! I have a bunch of kale and am going to try that. What a great idea!
This is our go to soup! Perfect with crusty bread or Naan…have used leftovers over pasta or rice!
Hi Kristen, so glad you liked it. It’s very easy but yummy.
Very easy and tasty!
Do the Zuchinnis have to be peeled?
I don’t peel my zucchinis because the skin is usually very thin and there’s plenty of nutritional value in the skin. Try it. It’s delicious that way! 😊
Which color Thai curry paste
I used the Panang Curry paste (https://amzn.to/2NEotIQ) however you can use whatever kind you like if you have a favorite. It was the Thai type of curry paste not the Indian type of that helps. I have used the red curry paste but not the green or yellow yet. Hope that helps!
This recipe looks great! Can I use curry powder instead of curry paste? How much would you use?
That is hard to say. The paste has so much flavor and it’s all of those Thai flavors. The powders are often Indian curry spices and while they taste great, it won’t be the same. If you have dried Thai curry spice, I would say to use double the amount that you would use with the paste. But to be honest I’m just guessing. You can always start small and add more at the end. I don’t think it will matter. Good luck and sorry I’m not more help.
Valerie, there seems to be a big difference between curry powder and paste and they are both good but not typically interchangeable. I usually use the Thai Maesri Red Curry Paste. It lasts forever if refrigerated. I live their Green Curry Paste, too. I purchase it at H-Mart Asian Market, but I’m sure it’s available in other markets. Good luck!
I have homemade bone broth. How much does the bone broth package make?
16 oz per package.
This looks so easy and so perfect. I love this idea to use up those zucchini!
It is very easy Michelle. Thanks for stopping by!
The ingredient combination sounds wonderful. A creamy soup like this would be wonderful in the summer. I wish I had a great blender like a Vitamix. We have an old cheapo — that was Hubby’s doing. It’s not as bad as the first one he bought –anyway – we do have a processor that would be able to cream the soup. Can’t wait to make the recipe.
What a great way to use up all that garden zucchini. I love “curry” anything. Looks like the Instant Pot does a great job here…along with an awesome blender like Vitamix.
I love my Vitamix! One of the best things I ever bought. I use it every day, sometimes more than once!
This looks delicious! We gotta take advantage of zucchini season. Will make this as soon as we get a relief from this heat wave we’re in!
Even though it’s soup, it’s very light. I think I will make some this year and freeze it for the fall.
This was so easy and so delicious. I garnished with fresh herbs from my garden: Thai basil, chive and cilantro. And I threw in some fresh cucumber on top with some left over brown rice….so good.
Wow Cindy that sounds great! I just made some more and froze for the winter. It’s very simple but tasty. 🙂